February Recipes

Melon, Crispy Prosciutto and Burrata Salad

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A bowl of Melon Crispy Prosciutto Burrata Salad
Hands On:
35 minutes
Total Time:
35 minutes


  • 1 (3-oz.) pkg. Culinary Tours prosciutto dry cured ham
  • ¾ cup tightly packed fresh parsley with stems
  • ½ cup loosely packed fresh mint with stems
  • ½ cup Gustare Vita extra virgin olive oil
  • 1 large jalapeño pepper, halved lengthwise and seeded
  • 1 tbsp lime zest
  • 2 tbsp fresh lime juice
  • 1 tsp Hy-Vee Dijon mustard
  • 4 cups organic baby arugula
  • 2 cups Hy-Vee Short Cuts honeydew, halved
  • 2 cups Hy-Vee Short Cuts cantaloupe, halved
  • ½ cup Basket & Bushel blackberries
  • 1 (8-oz.) container Burrata cheese, drained
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Preheat oven to 375°. Line a large rimmed baking pan with parchment paper.
Place prosciutto slices, in a single layer, in the prepared baking pan. Bake for 12 to 15 minutes or until fat turns golden and meat is crispy. Drain on paper towels; set aside.
Meanwhile, place parsley, mint, olive oil, jalapeño pepper, lime zest, lime juice and mustard in a food processor. Cover and process until smooth. Transfer dressing to a small bowl; set aside.
Combine arugula, honeydew, cantaloupe and blackberries in a large shallow serving bowl. Top with Burrata and prosciutto; drizzle with 1/4 cup dressing. Serve with remaining dressing.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 28g 36%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 400mg 17%
Total Carbohydrate: 15g 5%
Dietary Fiber: 2g 7%
Sugars: 10g 20%
Protein: 10g 20%

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